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aerial shot of hariyali sabudana khichdi in a black ceramic bowl
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Sabudana Khichdi Recipe

Sabudana Khichdi is one of the best, gluten-free Indian snack recipes. Learn how to make best sabudana upma in a few simple steps
Prep Time10 mins
Cook Time20 mins
Soaking Time5 hrs
Total Time5 hrs 30 mins
Course: Snack
Cuisine: Indian
Servings: 2
Calories: 740kcal
Author: Hina Gujral

Equipment

Ingredients

  • 1 Cup sabudana (sago pearls)
  • 1 Cup water
  • 4 tablespoon ghee (clarified butter)
  • 1 tablespoon black mustard seeds (rai)
  • 6 - 8 curry leaves
  • ¼ Cup peanuts (moongphalli)
  • ½ Cup potato, finely chopped
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate

Ingredients For Green Paste:

  • 1 Cup fresh coriander leaves
  • ¼ Cup mint leaves
  • 2 green chilli, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon water

Instructions

  • Soak sabudana overnight or for at least 5 – 6 hours.
  • The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 - 20 minutes.
  • Blend coriander, mint, green chilli, ginger to a smooth paste using 1 - 2 tablespoons of water. Keep aside.
  • In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.
  • Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.
  • Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.
  • Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.
  • Serve Sabudana Khichdi warm with mint chutney.

Video

Notes

  • It is best to pick medium size sabudana for making khichdi. 
  • Do not add too much water while soaking the sabudana. 1:1 is the ratio that works for me.
  • It is always best to soften the sago pearls by soaking. Do not make khichdi with sabudana which is not soaked. 
  • Make sure to drain all the starch from sabudana by rinsing it with water.
  • Adjust the number of green chilies in paste according to personal preference. 
  • Adding pomegranate is optional. 

Nutrition

Calories: 740kcal | Carbohydrates: 88g | Protein: 8g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 77mg | Sodium: 172mg | Potassium: 519mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1047IU | Vitamin C: 164mg | Calcium: 109mg | Iron: 3mg